Thai Mussaman Curry Paste

Directions

1. 1
   Break the red chilies open and discard the seeds.
2. 2
   Cut the stems off and discard.
3. 3
   Soak the dried chilies in a bowl of hot water for 30 minutes.
4. 4
   Cut the tender lower half of the lemongrass stalk into small pieces.
5. 5
   Place in a frying pan.
6. 6
   Add the green onions, garlic, and galangal/ginger and dry-fry for a minute, stirring constantly.
7. 7
   Add the seeds, cloves and peppercorns and continue dry-frying for 6 minutes, stirring constantly.
8. 8
   Spoon the mixture into a spice grinder or large mortar.
9. 9
   Drain the chilies and add to the grinder/mortar.
10. 10
    Grind to a paste consistency.
11. 11
    Add the shrimp paste, salt, sugar and oil and continue grinding into a paste.
12. 12
    Use as necessary and then store sealed tightly in fridge for up to 4 months.